Shiraz

Harvesting was scheduled to obtain optimal phenolic ripeness and to ensure the retention of the vibrant fruit flavour in the berries. The hand harvested bunches were destalked onto a sorting table where only the very best berries were selected for ferment. A whole berry component of about 30% reached the fermenter. For complexity and freshness a 5% portion of ripe stalks were added to the berries in the tank. The mash was fermented in open top stainless steel fermenters at 24-28C and ferment lasted 5-7 days. Judicious pumpovers for extraction of flavour, aromatics and tannins were carried out 3- 4 times daily during this time. The mash was immediately pressed after alcoholic fermentation was completed and the free run and pressed fractions were consolidated. The wine was then gravity fed to 225Li barrels for secondary Malo-Lactic fermentation.

The wine was racked twice for clarification during the maturation period. Maturation lasted for 17 months in 20% first, 67% second and 13% third-fill French oak barrels. Blending of selected barrels was followed by a light filtration before bottling.